Thursday, November 19, 2009

Bourbon Caramel

Who doesn't want this?

Bourbon Caramel

Yield: 1 1/3 cups (serving size: about 1 tablespoon)

1 1/2 c sugar
2/3 c water
2 tsp light corn syrup
1/4 c evaporated low-fat milk
1/4 c ff 1/2 & 1/2
1 tbsp butter
3 tbsp bourbon

Sprinkle sugar in an even layer in a large, heavy saucepan. Combine 2/3 cup water and syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (do not stir). Remove from heat. Gradually stir in milk, half-and-half, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Stir in bourbon. Serve warm. (Mixture thickens as it cools.)

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